Smokebox RT-700

141 Reviews
$229.98

This item is on backorder

Details

SMOKEBOX FOR RT-700

The REC TEC Grills Smokebox gives you the ability to smoke fish, cheese, jerky, sauces, spices, and even condiments at low temperatures.  With three stainless grates inside the chamber, space is never an issue. You can even use the Smokebox as a warming until it is time to eat. The stainless drip pan in the bottom of the Smokebox flows into your existing drip bucket, making clean-up simple and easy. It attaches to your RT-700 or RT-680 using the existing holes for easy installation.

 

FEATURES

  • 17.5"D x 16"W x 17.5"H
  • Three stainless steel grates (16" x 13")
  • Powder coated for long-lasting durability
  • Two door mounted thermometers
  • Simple bolt on design

Ratings & Reviews

141 reviews

  • 3 stars
  • 0 reviews
  • 2 stars
  • 0 reviews
  • 1 star
  • 0 reviews
12/12/2015 3:00:00 pm

question

Foy -

What are the pro's and con's of the smoker box and why can't I just use a smoker tube in the grill area?

12/31/2015 3:00:00 pm

Awesom Attachment for the Rec Tec

Cliff Rezak -

I did lots of research and review before I made the decision to get the Rec Tec 680. My wife got if for me for xmas (early). Cold smoked cheese and almonds, it was great. The only reason I gave is a 4 star is, I don't like the way it mounts to the smoker. The weight and sturdiness is great, but with only the two bolts on the top it sags and puts a lot of strain on the side wall of the smoker. A considerable amount of smoke escapes there also.

12/31/2015 3:00:00 pm

Cold smoke & hot ribs.

Bill Wyko -

I recently received my cold smoker 7 was excited to put it to use, problem was, I needed to make 3 racks of ribs too. Turns out with an air temp of 54 degrees, I was able to do both at the same time. I smoked 4 blocks of sharp cheddar as well as smoked 3 racks of ribs. the smoke chamber stayed right at 90 degrees on the lower rack, 110 on the upper rack & 225 in the smoker. I had to let the cheese age for a week, that was tough, but worth it in the end. The cheese was the finest smoked sharp Cheddar I've ever had & as always, the ribs were awesome. I'm on to other cold smoke things now, doing research on sausage now. This is a fun aspect of pellet cooking, looking forward to the future of this awesome addition. (a little note, if your smoker is in the sun, put a light colored towel over it if you need to bring the temp down or just take it out of the sun. The sun beating on it can raise the temp 10 to 15 degrees) So in the end, this is a wonderful way to expand your grilling expertise for very little expense. Remember as with any meats, always make sure you are handling it safely.

12/23/2015 3:00:00 pm

AWESOME AWESOME AWESOME

AJ -

The cold smoker box is under the Christmas tree, but the cold smoker was installed right away. Install was easy, there is a 6 inch round metal flange that bolts to the inside of the main smoker (that was not in the directions).<br><br> My first smoke with the new cold smoker attached was brisket and pork butt in the main smoker and jerkey on the top shelf ,salmon on the middle shelf and cheese on the bottom shelf of the cold smoker.<br>AWESOME is all in can say.

12/31/2015 3:00:00 pm

Cold smoke & hot ribs.

Bill Wyko -

I recently received my cold smoker 7 was excited to put it to use, problem was, I needed to make 3 racks of ribs too. Turns out with an air temp of 54 degrees, I was able to do both at the same time. I smoked 4 blocks of sharp cheddar as well as smoked 3 racks of ribs. the smoke chamber stayed right at 90 degrees on the lower rack, 110 on the upper rack & 225 in the smoker. I had to let the cheese age for a week, that was tough, but worth it in the end. The cheese was the finest smoked sharp Cheddar I've ever had & as always, the ribs were awesome. I'm on to other cold smoke things now, doing research on sausage now. This is a fun aspect of pellet cooking, looking forward to the future of this awesome addition. (a little note, if your smoker is in the sun, put a light colored towel over it if you need to bring the temp down or just take it out of the sun. The sun beating on it can raise the temp 10 to 15 degrees) So in the end, this is a wonderful way to expand your grilling expertise for very little expense. Remember as with any meats, always make sure you are handling it safely.

12/31/2015 3:00:00 pm

Cold smoke & hot ribs.

Bill Wyko -

I recently received my cold smoker 7 was excited to put it to use, problem was, I needed to make 3 racks of ribs too. Turns out with an air temp of 54 degrees, I was able to do both at the same time. I smoked 4 blocks of sharp cheddar as well as smoked 3 racks of ribs. the smoke chamber stayed right at 90 degrees on the lower rack, 110 on the upper rack & 225 in the smoker. I had to let the cheese age for a week, that was tough, but worth it in the end. The cheese was the finest smoked sharp Cheddar I've ever had & as always, the ribs were awesome. I'm on to other cold smoke things now, doing research on sausage now. This is a fun aspect of pellet cooking, looking forward to the future of this awesome addition. (a little note, if your smoker is in the sun, put a light colored towel over it if you need to bring the temp down or just take it out of the sun. The sun beating on it can raise the temp 10 to 15 degrees) So in the end, this is a wonderful way to expand your grilling expertise for very little expense. Remember as with any meats, always make sure you are handling it safely.

1/1/2016 3:00:00 pm

this grill is the shasnacky bam slam

T.Scott -

I love my new grill ive had an antique treger for years and it finally rusted apart so I went to hunting a new grill I looked at the new tragers and read reviews on many others after a lot of head scratchin I was sold on the stainless internal parts ive used it almost everyday for a month no troubles just a little getting used too ive cooked ribs, chops, pork butt, venision backstrap, steaks jerky bisquites everything is flippin awesome I also purchased the cold smoker im not sure about this yet I got it for cheese with the smoker as low as I could get it the top side of the cold smoker was to hot for the cheese and on the bottom side it was cold enough but not nearly as much smoke there gona take some trial and error with that had the same trouble in reverse with jerky I also really enjoy the youtube videos ive used them a bunch too help learn the grill thanks for a great product.

1/19/2016 3:00:00 pm

Cold smoke & ribs.

Bill Wyko -

So I got my new cold smoke box in a few weeks ago, installed it myself rather easily although it would be easier with a friend. Had it up & running in about 1/2 an hour. I ran the temp up to 450 to season it, then tried my first attempt at cold smoke. I started with some sharp Cheddar blocks. I didn't want to waste the heat in the cook chamber so i decided since it was around 45 degrees outside, I'd through some ribs on too. Turned out with the Rec Tec at 225, I was still able to keep the smoke chamber under 90 degrees and make ribs at the same time, win, win. The ribs were amazing as always but I let the cheese age for a week. When that time went by, I cracked open the cheese and to my amazement, the cheese was outstanding, best cheddar I have ever had. Now I have done a pork belly and had the same results, the best damn bacon I've ever sunk my teeth into. Considering the amazing price on this lil addition and all you will get out of it, this is an incredible value. If you don't have one yet, I highly recommend you expand your skills and get one now.

1/27/2016 3:00:00 pm

nice addon

0 -

Love the cold smoker holds a ton of meat. Must have!!

1/29/2016 3:00:00 pm

RT680 cold smoker

Danoaz -

As of today- I just use it to keep the sides warm. As I am monitoring the temps and looks like it will work for my low temp (cold) smoked bacon and salmon...soon to be tested. Visually - awesome...few envious friends.<br>Stay tuned for the end results....

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